Add Pickle-Brined Fried Chicken to the dinner menu this week! Made with real pickle juice and plenty of seasoning, this homemade fried chicken is crispy on the outside, tender on the inside, and flavorful throughout.
4poundsbone-in chicken breasts, thighs, or drumsticks
2cupsall-purpose flour
2teaspoonsgarlic powder
2teaspoonsonion powder
2teaspoonspaprika
1teaspoonground black pepper
cooking oilfor frying
Instructions
In a large bowl, whisk together the buttermilk, pickle juice, hot sauce (if using), and 2 teaspoons of salt.
2 cups buttermilk, 1 ½ cups dill pickle juice, 1 ½ tablespoons hot sauce, 1 tablespoon kosher salt
Add the chicken and mix well to coat each piece. Cover the bowl with plastic wrap and marinate in the refrigerator for 8-12 hours.
4 pounds bone-in chicken breasts, thighs, or drumsticks
When ready to cook, remove the chicken from the refrigerator. Set a wire rack over a baking sheet. Use a colander to drain the chicken and place each piece of marinated chicken onto the rack. Allow the chicken to come to room temperature.
In a shallow bowl, combine the flour, remaining 1 teaspoon salt, garlic powder, onion powder, paprika, and pepper.
Coat all sides of each piece of chicken in the flour mixture. Transfer breaded chicken back to the wire rack. Repeat the process until all pieces of chicken are breaded. Allow the chicken to rest at room temperature for 30 minutes.
Heat oil in a deep fryer to 350°F. Working in batches, add chicken pieces to the hot oil. Fry for 12-15 minutes until golden brown, turning once during cooking. The chicken is done when a thermometer inserted into the thickest portion of the meat reads 165°F.
cooking oil
Remove the cooked chicken from the oil and place on a paper towel-lined baking sheet. Repeat the process until all pieces of chicken are cooked. Serve the fried chicken with pickles.
Notes
Pickle Juice: For 1 ½ cups of dill pickle juice, drain a 16 ounce jar of dill pickles. Keep the drained pickles and serve with the fried chicken.
Fry Time: Fry thighs and drumsticks for 12 minutes and breasts for 15 minutes. The chicken is done when a thermometer inserted into the thickest portion of the meat reads 165°F.
Storage: Store pickle-brined fried chicken in an airtight container in the refrigerator for 3 days.